EASY CHEESE QUESADILLA – A HEALTHY SNACKS IN 10 MINS

EASY CHEESE QUESADILLA – A HEALTHY SNACKS IN 10 MINS

Cheese Quesadilla is an easy and healthy snack in 10 minutes. Also, cheese quesadillas are an easy kids lunch box recipe and healthy meal ideas for dinner.

How to make cheese quesadillas?

Cheese Quesadillas are easy and simple to make in few minutes. All you need is flour or corn tortilla and shredded cheese. You can add any of your favorite cheese variety and vegetables. I added onion, tomato and deseeded serrano peppers that are my kids favorite. You can also add any vegetables like broccoli, corn, and capsicum. This is a basic cheese quesadilla recipe with few ingredients. I used store bought flour tortillas, you can easily make it at home by using all purpose flour or even you can use wheat flour, but it will take a time to knead the dough first then roll and cook. So store bought flour tortillas are always my favorite, because whenever I feel tired to cook, I just warm it and fill it with cheese, scrambled eggs and vegetables to make a burrito or fill with shredded chicken, cheese, and salsa to make a taco.

Smart Cooking Tips:

1. I used Mexican cheese blend that is a combination of four kinds of cheese like shredder, Monterey Jack, Asadero and Queso Blanco cheese. You can use any cheese of your choice.

2. Add a generous amount of butter, because butter gives an excellent taste to the quesadilla.

3. I added onion, deseeded serrano pepper, tomato and cilantro with cheese, you can also add other vegetables like broccoli, corn and bell peppers.

4. Cook quesadillas in a medium to low flame, if you cook it in a high flame, the tortillas will become crispy and burned soon, and the cheese remain as it is without getting melt.

5. I used store bought flour tortilla, you can use corn or wheat tortilla. 

Healthy meals in less than 30 minutes:

Cheese quesadilla with guacamole is a quick and healthy meal idea that is easy make in less than 30 minutes. You can also serve cheese quesadillas with tomato salsa and sour cream, but I prefer to have it with guacamole. Both guacamole and salsa take only 15 to 20 minutes to make also it serves as healthy sides. Sometimes I even fill the quesadilla with broccoli or black beans or shredded chicken to make it a filling and healthy dinner. You can make quesadillas with any vegetable or meat of your choice. 

How to serve Cheese Quesadillas?

Serve cheese quesadilla with guacamole or tomato salsa and sour cream. 

 

 

EASY CHEESE QUESADILLA – A HEALTHY SNACKS IN 10 MINS

Cheese Quesadilla is an easy and healthy snack in 10 minutes. Also, cheese quesadillas are an easy kids lunch box recipe and healthy meal ideas for dinner.

• 2 no FLOUR TORTILLA MEDIUM
• 0.50 cup CHEESE MEXICAN BLEND
• 3 tbsp ONIONS RAW
• 1 tsp SERRANO PEPPERS RAW
• 2 tbsp ROMA TOMATO
• 1 tbsp CILANTRO (CORIANDER)LEAVES RAW
• 0.50 tbsp BUTTER WITHOUT SALT

1. Spread shredded cheese, chopped onion, deseeded serrano peppers, tomato, and cilantro on one side of a tortilla and place the another tortilla on top of the cheese mixture.

2. Melt butter in a wide pan or skillet over a medium flame and place the arranged tortillas carefully. Cook until the bottom side of the tortilla becomes golden brown. Flip and cook on the other side until the color changes into golden brown and cheese get melt down completely. Cut the quesadilla into four equal triangles and serve with guacamole and sour cream.

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CREAMY SPINACH PASTA WITH TOMATO AND GOAT CHEESE

CREAMY SPINACH PASTA WITH TOMATO AND GOAT CHEESE

Creamy spinach pasta with tomato and goat cheese is an easy and delicious pasta recipe in 25 minutes. From kids to everyone loves this creamy pasta.

Creamy and flavorful spinach tomato pasta:

Spinach tomato pasta taste so delicious and creamy, also simple to make in few minutes. From kids to everyone loves this pasta. This pasta recipe includes all natural ingredients without using store bought sauces. Fresh tomatoes with soft goat cheese and spinach make a delicious and flavorful pasta. You can also add cooked shrimp or shredded chicken or shredded parmesan cheese in this recipe. This pasta is one of my favorite recipe that I often make at my home for dinner.

Smart Cooking Tips:

1. You can use cream cheese instead of goat cheese in this pasta recipe.

2. You can use Fusilli or Gemelli pasta instead of penne. Also, you can add any of your favorite seasonings like dried basil, oregano, and red chili flakes in this recipe.

3. Avoid overcooking the spinach as it loses it’s nutritious.

4. Keep everything ready before you start preparing the tomato and spinach sauce. Because the sauce gets cook fast and tends to become thick quickly.

5. You can also add shredded parmesan cheese after adding goat cheese or cream cheese.

Kids Friendly Pasta Recipe:

Spinach pasta is an easy and delicious pasta recipe with tomato, spinach and goat cheese. Goat cheese gives an excellent taste and creamy texture to the pasta. Tomato and cream cheese together give a mildly sour taste. Spinach remains subtle, so it is an excellent way to include spinach in kids diet. My little son Aldrich loves this spinach pasta, so I make it often for dinner and sometimes for his lunch box. Pasta dishes are excellent for kids lunch box because pasta is loaded with carbs and keep the kids fuller and energetic for a long time. Also, it is easy for the kids to eat with a fork from lunch box without making the mess. Pasta with cream cheese, tomato and spinach make a balanced meal for the kids. Check out the other creamy kids friendly pasta recipe, Creamy mixed vegetable pasta.

How to serve creamy spinach pasta?

Serve creamy spinach pasta warm.

CREAMY SPINACH PASTA WITH TOMATO AND GOAT CHEESE

Creamy spinach pasta with tomato and goat cheese is an easy and delicious pasta recipe in 25 mins. From kids to everyone loves this creamy pasta. 

• 7 oz PENNE
• 1 oz CHEESE GOAT SOFT TYPE
• 2 no ROMA TOMATO
• 0.50 cup WATER
• 0.50 tsp PEPPER BLACK
• 1.50 tsp SALT TABLE
• 7 oz SPINACH RAW
• 0.50 cup ONIONS RAW
• 1 tsp GARLIC RAW
• 1 tbsp OIL

1. Cook penne pasta separately according to the package directions. In a sauce pan add water, pinch of salt and bring it to a boil. When the water starts boiling, add penne pasta and cook for 11 minutes until it becomes tender but still remains firm. Drain the pasta using a colander from water and set aside.

2. Chop onion, tomato, and garlic finely. Rinse the spinach leaves in water and keep ready.

3. In a pan heat oil, add chopped garlic and cook until nice aroma comes out. Add chopped onion and cook until the onion becomes soft.

4. Add chopped tomato and cook until the tomatoes become slightly soft. Add salt, black pepper powder, half a cup of water and mix well. Bring the water to a boil.

5. Add goat cheese and mix well until the cheese fully melts down and the sauce is creamy. Add spinach leaves and stir in the sauce until the spinach leaves has wilted. Add cooked pasta and mix well. Serve warm.

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QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS

QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS

Crispy Chicken Cutlets with Potato and Panko Bread Crumbs is a quick and delicious finger food for parties in 30 minutes.

Easy and Crispy Finger Food For Parties:

Chicken Cutlets are easy and simple to make at home for parties. It is an excellent finger food for parties, even kids love these crispy cutlets. Ground chicken and potato takes less to cook, so you can make these cutlets in less time. If you are hosting a party at your home, don’t forget to make this Chicken Cutlet, your guests will love it. You can also make cutlets with fish, if you are a seafood lover, you should try this Salmon Cutlets. You can also make chicken cutlets without potatoes.

Smart Cooking Tips:

1. Remove the boiled potato from hot water immediately, if the potato sits in hot water for a long time, the patties will tend to break while frying.

2. You can also boil the potato in a microwave oven, which is an easy and quick method.

3. I add the whole raw egg for binding the patties, you can also add only egg whites. Make sure to cool the boiled potato and cooked chicken completely before adding the egg. Because egg tends to cook in the minimal heat also.

4. You can also avoid adding potato in the cutlet, but potato gives an excellent taste.

5. I used Panko bread crumbs for coating the cutlets which give an excellent crispy texture to the cutlets.

6. If you do not have ground chicken, don’t worry you can easily make it at home as I do. Take boneless, skinless chicken breast and grind it in a mixer or food processor.

7. You can also deep fry the patties, personally I love shallow fried cutlets.

How to serve Chicken Cutlets?

Serve Chicken Cutlets with Tomato Ketchup or any of your favorite sauces. I like to have it with tomato ketchup, but my little kid Aldrich love to have it in between burger buns.

QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS

Crispy Chicken Cutlets with Potato and Panko Bread Crumbs is a quick and delicious finger food for parties in 30 minutes. 

• 400 gms CHICKEN GROUND RAW
• 1 no YELLOW POTATO
• 1 no EGG WHL RAW FRSH
• 0.50 cup BREAD CRUMBS
• 1 cup OIL ((for deep frying))
• 1 tbsp CORIANDER POWDER
• 1.50 tsp SALT TABLE
• 0.50 tbsp RED CHILI POWDER
• 0.50 cup ONION CHOPPED
• 0.25 cup CILANTRO (CORIANDER)LEAVES RAW
• 1 tsp GINGER GARLIC PASTE
• 0.25 tsp TURMERIC GROUND

1. Peel and chop the potato roughly. Discard the potato skin. In a saucepan add chopped potato, water, salt, and boil until it becomes soft. Immediately remove the potato from hot water and allow it to cool. Discard the hot water.

2. Mash the potato using the fingers or potato masher or fork until smooth and keep aside until needed.

3. In a separate pan heat a tbsp of oil and add chopped onion and cook until onion becomes soft.

4. Add ginger garlic paste, turmeric powder and mix well. Cook until ginger garlic paste loses its raw smell.

5. Add ground chicken, coriander powder, salt, red chili powder and mix well. Cook until the chicken gets cooked thoroughly. Allow it to cool completely.

6. In a wide bowl add mashed potato and cooked chicken and mix well. Check for the salt at this time before adding egg.

7. Add egg, chopped coriander leaves and mix well. Divide the mixture into small balls. In a plate spread bread crumbs and roll the chicken balls. Press in between your palms gently and make thin patties.

8. In a hot oil drop the patties, one by one slowly and shallow fry it until the color changes into golden brown. Serve the cutlets with ketchup or any of your favorite sauce.

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CAULIFLOWER RICE – A LOW-CARB DINNER RECIPE IN 15 MINUTES

CAULIFLOWER RICE – A LOW-CARB DINNER RECIPE IN 15 MINUTES

Cauliflower Rice is a healthy and low-carb dinner recipe. It is a simple and quick paleo recipe to make in 15 minutes with only a few ingredients.

How to make Cauliflower Rice?

Cauliflower florets grated into the small grain(rice) like texture in a food processor, cheese grater or mixer. It is easy and simple to grate the cauliflower florets to rice like texture using a food processor and cook until it becomes soft and fluffy. When it gets cooked until soft, it tastes more like rice and also it can serve with any of your favorite curries or sides. I added flavor to the cauliflower rice using the Indian spices. Because of the spicy flavor I had the cauliflower rice as it is without any sides or curries.

Smart Cooking Tips:

1. Make sure trim of the cauliflower stem from florets before placing it in the food processor. I used a food processor to chop the florets; you can also use mixer or cheese grater.

2. You can also add scrambled eggs and vegetables like bell peppers in this recipe.

3. I cooked it for 6 minutes until it becomes soft if you like crunchy cauliflower texture reduce the cooking time.

4. Reduce the flame and cook it on a medium flame. Keep stirring occasionally to avoid burning.

5. Avoid adding water as we do it for cooking white rice. If you find still, it is grainy in texture after cooking it for 5 – 6 minutes, you can sprinkle a little amount of water and cook it for another couple of minutes.

Easy recipe for paleo diet:

Paleo diet mainly focuses on low-carb recipes. Cauliflower rice is one such excellent recipe for the Paleo diet. Cauliflower is a low-carb and low-calorie vegetable packed nutrition. I am a big fan of rice based dishes, so I almost prefer rice varieties for my dinner. Though I knew rice is pack with carbs and starch, I couldn’t able to reduce eating it. I found cauliflower rice is an excellent alternative to the white rice. After cooking it to a soft consistency, I don’t even feel like eating a cauliflower, it tastes more like rice.

How to serve Cauliflower Rice?

Serve Cauliflower Rice with scrambled eggs or with any of your favorite curries and sauces. I served it with scrambled eggs and beef stir fry.

CAULIFLOWER RICE – A LOW-CARB DINNER RECIPE IN 15 MINUTES

Cauliflower Rice is a healthy and low-carb dinner recipe. It is a simple and quick paleo recipe to make in 15 minutes with only a few ingredients.

• 200 gms CAULIFLOWER RAW
• 1 tbsp OIL
• 0.25 cup ONION CHOPPED
• 1 no GREEN CHILIES
• 0.50 tsp CUMIN SEED
• 5 no CURRY LEAVES
• 0.50 tsp GINGER GARLIC PASTE
• 0.25 tsp TURMERIC GROUND
• 0.50 tsp SALT TABLE
• 0.25 tsp PEPPER BLACK

1. Wash and grate the cauliflower florets using a food processor or cheese grater. 

2. In a pan heat oil add cumin seeds, chopped onion, green chilies, curry leaves and cook until onion becomes soft.

3. Add turmeric powder, ginger garlic paste and mix well. Cook until ginger garlic paste loses its raw smell.

4. Add grated cauliflower florets, salt and mix well. Cook for 5 – 6 minutes on medium heat or until it becomes soft (keep stirring in between to avoid burning the cauliflower florets). Season with pepper and serve.

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AVOCADO SANDWICH WITH HARD BOILED EGG

AVOCADO SANDWICH WITH HARD BOILED EGG

Avocado with hard boiled egg is a quick and healthy sandwich fillings. The avocado egg sandwich is easy and simple to make in 20 minutes.

How to make perfect hard-boiled eggs?

Hard boiled eggs are the quick and cheapest source of protein. It is easy and simple to make at home. Also, stays good in the refrigerator for up to a week. So you can boil the eggs in bulk and store it in a refrigerator for later use. You can add hard boiled eggs in salads, curries, sandwiches, snacks, and soups. Even you can have it as a quick breakfast or snack.

1. Place egg in a saucepan with enough amount of water to cover the egg and bring it to a vigorous boil.

2. Turn off the heat and let the egg sit in a hot water for 12 – 15 minutes. Discard the hot water from the egg and rinse the egg with cold water.

3. Crack open the egg and discard the shell.

How to store hard boiled eggs?

Store hard-boiled eggs in the shell for up to a week in the refrigerator. Use an air tight container or zip lock covers to store hard-boiled eggs in the fridge. If you peel off the eggshell, the eggs won’t stay good for a week.

Smart Cooking Tips:

1. Avocado tends to get brown quickly, so as soon as you scoop the avocado flesh from the pit, add lemon juice and mix well. Lemon juice helps to restore the avocado’s fresh green color without browning.

2. Adding onions and tomatoes are optional in this sandwich recipe.

3. Make sure to use the hard boiled eggs in this sandwich.

4. I used wheat bread in this sandwich; you can use whole grain bread or white bread or any variety of bread of your choice.

Healthy Sandwich Recipe:

Avocados are very nutritious and an excellent source of potassium, folate, and vitamins. Also, avocado is a good first food for babies. Avocados are used as toppings on taco, salad, sauces and dips. Guacamole is my favorite healthy dip using the avocado. Eggs are the quickest and cheapest source of protein. Also, eggs make us feel fuller for a long time. Avocado and boiled eggs together make a healthy and filling sandwich. You can make avocado boiled egg sandwich in few minutes if you have hard boiled eggs hand. You can have this avocado boiled egg filling as it is without stuffing in between the bread slices.

How to serve avocado sandwich?

Serve avocado sandwich as it is.

AVOCADO SANDWICH WITH HARD BOILED EGG

Avocado with hard boiled egg is a quick and healthy sandwich fillings. The avocado egg sandwich is easy and simple to make in 20 minutes.  

• 0.50 no AVOCADOS
• 1 no EGGS
• 0.50 tsp SALT TABLE
• 1 tsp LEMON JUICE RAW
• 1 tbsp ONION CHOPPED
• 1 tbsp ROMA TOMATO
• 0.25 tsp PEPPER BLACK
• 2 no WHEAT BREAD

1. Place egg in a saucepan with enough amount of water to cover the egg and bring it to a vigorous boil.

2. Turn off the heat and let the egg sit in a hot water for 12 – 15 minutes. Discard the hot water from egg and rinse the egg with cold water.

3. Crack open the egg and discard the shell. Chop the egg finely and keep it ready. Chop the onion and tomato finely and keep it ready.

4. Cut the avocado in half using a knife and remove the seed using a spoon. Scoop out the avocado flesh and discard the pit.

5. In a bowl add avocado flesh, lemon juice and mash slightly chunky using a fork. Add salt, pepper powder, chopped onion, tomato, chopped boiled egg and mix well.

6. Grease the butter on a hot skillet and place the bread slices and toast on both the sides until the color changes into golden brown.

7. Spread the avocado egg mixture on one slice of a bread and place the other slice of a bread on top and serve.

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CHICKPEA SALAD WITH TOMATO, AVOCADO AND ONION IN 5 MINS

CHICKPEA SALAD WITH TOMATO, AVOCADO AND ONION IN 5 MINS

Chickpea salad with tomato, avocado and onion is a healthy and low-carb dinner recipe. It is a quick and simple vegetarian salad using canned chickpeas in 5 mins.

A Healthy Vegetarian Salad Recipe:

Chickpea salad is a healthy and filling salad with fresh vegetables. I used canned chickpeas for this recipe; that helps to make this salad in 5 minutes. Avocado helps to give a creamy texture to this salad. Avocado, red onion, tomato, lemon juice and chickpeas together make a healthy and delicious salad. This is my favorite vegetarian salad recipe because it is simple to make in 5 minutes without cooking. I just toss the canned chickpeas with fresh vegetables in minutes. If you don’t have the canned chickpeas, you can easily cook dry chickpeas at home.

How to cook dried chickpeas?

1. Wash and soak dried chickpeas in cold water for 8 – 10 hours or overnight.

2. In a pressure cooker add chickpeas, water, salt and cook until it becomes soft.

3. You can also cook chickpeas on the stove tip using a saucepan. In a sauce pan add soaked and drained chickpeas, water and salt. Cover and cook until the chickpeas become soft.

Smart Cooking Tips:

1. Rinse and drain the chickpeas before using it in the salad.

2. If you are using the dried chickpeas cook it before using in the salad.

3. Avoid using an overripe avocado in this salad. Because of its soft and mushy texture it will get mashed completely when mixing.

4. You can add red pepper flakes in this salad for a spicy taste.

A High-Protein Vegan Salad:

Chickpea (garbanzo) is an excellent source of protein for vegetarians. This salad is loaded with chickpeas and fresh vegetables, so it is a healthy and protein-packed salad for vegan and vegetarians. This salad tastes creamy and flavorful without any high-fat seasonings. Chickpea is packed with fiber and helps to keep us fuller for a long time.

How to serve Chickpea Salad?

Serve chickpea salad immediately because it will become soggy soon.

CHICKPEA SALAD WITH TOMATO, AVOCADO AND ONION IN 5 MINS.

Chickpea salad with tomato, avocado and onion is a healthy and low-carb dinner recipe. It is a quick and simple vegetarian salad using canned chickpeas in 5 mins. 

• 15.5 oz CHICKPEAS CANNED
• 1 no AVOCADO
• 0.50 cup ONION CHOPPED
• 1 no TOMATO CHOPPED
• 1 tsp LEMON JUICE RAW
• 0.50 tsp SALT TABLE
• 0.25 tsp PEPPER BLACK
• 0.25 cup CILANTRO (CORIANDER)LEAVES CHOPPED

1. Rinse and drain the canned chickpeas. In a bowl combine the chickpeas, diced avocado, chopped onion, chopped tomato, chopped cilantro and lemon juice. Season with salt, pepper and serve.

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BASUNDI – EASY MILK SWEET WITH NUTS

BASUNDI – EASY MILK SWEET WITH NUTS

Basundi is an easy and delicious milk sweet flavored with cardamom and crunchy nuts. Basundi recipe is simple to make at home with only a few ingredients.

Easy Indian Sweet Recipe:

Basundi is a famous India milk sweet. It is easy and simple to make at home by boiling and condensing the milk over low heat. Traditional, basundi recipe includes saffron. Saffron gives a beautiful colour and mild flavour to the sweet. Also, it helps to enhance the sweet taste. Basundi is an excellent dessert for parties and picnics. It is similar to milk kheer or payasam recipe. According to me, basundi is a healthy dessert recipe because it is made with only milk and nuts. Also, it requires a little amount of sugar compare to other flour based recipe. Check out the other milk based recipe, vermicelli payasam and carrot kheer.

Smart Cooking Tips:

1. Use a thick bottomed pan to avoid the milk getting burned and sticking to the bottom of a pan quickly. Milk tends to flow out of a pan when boiling so boil milk using a large pan.

2. Use full fat milk for a thick and rich basundi. But you can also use 2% reduced fat milk.

3. Boil the milk over a low flame. Make sure to stir and scrape the milk solids sticking to the sides and bottom of a pan while boiling the milk to avoid the milk getting burned and sticking to the bottom of a pan. If the milk burned then the basundi will end up in a bitter taste.

4. You can also add saffron and a pinch of nutmeg powder that gives an excellent flavour to the dessert.

An excellent party dessert:

Basundi is an excellent dessert for parties and potlucks. You can make basundi a day before the party and store it in a refrigerator. Basundi tastes good when it is cold. In fact, it becomes so thick and creamy after chilling in a refrigerator. From kids to everyone loves this milk sweet. Thick and creamy condensed milk flavored with spices and garnish with crunchy nuts. You can even add raisins in this sweet. My little son Aldrich loves this milk sweet very much.

How to serve basundi?

Serve basundi warm or cold. Personally, I like to enjoy it cold.

BASUNDI – EASY MILK SWEET WITH NUTS

Basundi is an easy and delicious milk sweet flavored with cardamom and nuts. Basundi recipe is simple to make at home with only a few ingredients.  

• 5 cup WHOLE MILK
• 4 tbsp SUGARS GRANULATED
• 8 gms ALMONDS
• 8 gms PISTACHIO NUTS RAW
• 2 no CARDAMOM

1. In a heavy bottomed pan add milk and boil over a low to medium flame until the milk becomes thick and condensed to half of its original quantity. Keep stirring and scraping the milk solids sticking on the sides and bottom of a pan and add to the milk while condensing.

2. When the milk becomes thick and reduced to half, add sugar, crushed cardamoms and mix well. Turn off the heat and garnish with chopped nuts. Now basundi is ready.

3. Allow the basundi to cool and serve warm or chill it in the refrigerator for a couple of hours and serve cold.

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Roasted Chickpeas – Crunchy and Gluten-Free Snack

Roasted chickpeas is a healthy, gluten-free and crunchy snack. You can serve roasted chickpeas as a snack or appetizer.

A HEALTHY AND GLUTEN-FREE SNACK:

Chickpeas are an excellent source of protein, fiber, and carbohydrates. The fiber content in the chickpeas makes us feel fuller for a long time. So chickpeas are an excellent food for controlling weight, blood sugar level, cholesterol, and pressure. You can make varieties of dishes using chickpeas like falafel, chickpea avocado salad, and chickpea rice. Roasted chickpeas are the easy, filling and gluten-free snack. It is easy and simple to make with just a few ingredients. The spices and chickpeas together make a crunchy and delicious snack. It is also a wonderful party appetizer that goes well with a glass of beer or cocktail.

SMART COOKING TIPS:

1. You can use canned chickpeas in this recipe. If you are asking canned chickpeas, rinse them well and dry off completely using a kitchen towel. Also, adjust adding the salt because canned chickpeas already contain salt in it.

1. You can add any of your favorite spices and seasonings like garlic powder and cumin powder.

AN EXCELLENT SNACK FOR KIDS:

Chickpeas are an excellent food for the growing kids. As I mentioned chickpeas are an excellent source of protein, carbs, and fiber that are essential for the growing kids. Kids would love this crunchy snack but make sure to adjust adding the spices and seasonings. Whenever I make for my son I reduce adding the spices. This crunchy snack is an excellent snack during holidays because kids love crunchy snack and the smaller portions of roasted chickpeas keep the kids feel fuller and energetic for a long time.

HOW TO SERVE ROASTED CHICKPEAS?

Serve roasted chickpeas as a snack or appetizer.

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EGG DROP CURRY WITH COCONUT MILK

EGG DROP CURRY WITH COCONUT MILK

Egg drop curry with coconut milk is a flavorful curry with tomatoes, spices, and egg. This curry goes well with rice and chapati, easy and simple to make in 30 minutes.

Indian Egg Recipes:

Indian egg recipes are spicy and flavorful. There are the variety of egg recipes in Indian cuisine like egg pepper fry, egg kheema, egg curry, egg tomato burji, egg paratha, egg thokku and bread omelette. All these recipes are simple and easy to make in just a few minutes. Egg drop curry is more similar to egg curry but with simple changes. You can make this curry in thirty minutes with a few ingredients.

Smart Cooking Tips:

1. Make sure to cook the eggs with gravy over a low flame for at least 15 minutes. This helps to make a flavorful curry.

2. Avoid adding more amount of water in this curry. This curry should be in a slightly thick gravy consistency.

3. Cook the tomatoes until soft and mushy. Otherwise, the curry tastes raw tomato flavor.

How to serve egg drop curry?

Serve egg drop curry with rice or chapati.

EGG DROP CURRY WITH COCONUT MILK

Egg drop curry with coconut milk is a flavorful curry with tomatoes, spices, and egg. This curry goes well with rice and chapati, easy and simple to minutes. 

• 4 no EGGS
• 4 no ROMA TOMATO
• 1 cup ONION CHOPPED
• 3 tbsp OIL
• 1 tsp GINGER GARLIC PASTE
• 0.25 tsp TURMERIC GROUND
• 0.50 tbsp RED CHILI POWDER
• 1 tbsp CORIANDER POWDER
• 0.50 cup COCONUT MILK
• 1 tsp FENNEL SEED

1. In a sauce pan heat oil, add fennel seeds, chopped onion and cook until the onion becomes soft.

2. Add turmeric powder, mix well and cook until the turmeric powder loses its raw smell.

3. Add ginger garlic paste, mix well and cook until the ginger garlic paste loses its raw smell.

4. Add chopped tomatoes, salt and cook until the tomatoes become soft and mushy.

5. Add red chili powder, coriander powder, salt, little amount of water and cook for 3 – 4 minutes until the curry becomes slightly thick. Keep stirring to avoid the tomatoes from getting burned.

6. Add coconut milk and bring the curry to a boil. Reduce the heat to low and crack open the eggs on the curry. Cover and cook over a low heat for 15 minutes or until the eggs get cooked thoroughly. Garnish with chopped coriander leaves and serve.

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FENUGREEK RASAM WITH RICE AN EASY MEAL IDEA IN 25 MINS

FENUGREEK RASAM WITH RICE AN EASY MEAL IDEA IN 25 MINS

Fenugreek rasam (vendhaya rasam) with rice is an easy meal ideas in 25 mins. It is a healthy South Indian rasam recipe using fenugreek seeds and Indian spices.

Health Benefits of Fenugreek:

Fenugreek seeds have huge health benefits like lowering the blood sugar level, treating the digestive problems, stomach upset and bloating. My grandfather in India soak fenugreek seeds in cold water for overnight and drink that water in the early morning as soon as he wakes. This helps to maintain the blood sugar level and also keeps the body cool in hot summer.  Fenugreek also helps in increasing the milk supply for lactating mothers. You can take fenugreek seeds in the form of sprouts, curries and soups. It is mainly used in Indian cooking like Idli, Dosa, Curries, Sprouts and Soups (rasam). So, you can easily find fenugreek seeds in Indian Grocery stores. Fenugreek rasam is one such excellent recipe to incorporate fenugreek seeds in the diet. It is a healthy and delicious way to include in the diet. Since Fenugreek rasam is made with freshly grounded spices like pepper and cumin seeds, it is an excellent recipe for soothing flu and the common cold.

Smart Cooking Tips:

1. Dry roast fenugreek seeds in a medium flame until golden brown. This helps to give a flavorful rasam. Avoid roasting it in high flame, because fenugreek seeds get burned quickly and it will make a bitter rasam.

2. Grind the garlic, spices and red chillies to a coarse paste. It helps to give an excellent aroma to the rasam.

3. Avoid boiling rasam for a longer time. Once the foam started forming on top turn off the heat. Over boiling the rasam will spoil the fresh flavour and aroma.

4. I used coriander (cilantro) stems for garnishing the rasam. Whenever I buy cilantro I use leaves for making chutneys (sauce) and the stems for garnishing the rasam and sambar. Cilantro stems give an excellent aroma to the rasam.

5. I used tamarind concentrate in this recipe, you can even use raw tamarind. Soak tamarind in hot water for 10 minutes and extract juice from it. If you are using tamarind juice adjust adding water until you reach the desired thin rasam consistency.

Easy Meal Ideas:

Fenugreek Rasam is an easy and healthy meal idea. It is a quick side dish to make in 25 minutes, also it keep us light and comfortable. It tastes flavorful and serves well with hot steamed rice. Fenugreek rasam, white rice and potato fry is my favourite combo. Even my little kid loves this combo. Fenugreek rasam even goes well with egg pepper fry, pepper chicken and papad.

How to serve Fenugreek Rasam?

Serve fenugreek rasam with hot steamed white rice and any of your favorite sides like potato fry or chicken fry. Even simple papad goes well with rasam rice.

FENUGREEK RASAM WITH RICE AN EASY MEAL IDEA IN 25 MINS

Fenugreek rasam (vendhaya rasam) with rice is an easy meal ideas in 25 mins. It is a healthy South Indian rasam recipe using fenugreek seeds and Indian spices. 

• 2 no TOMATOES
• 1 tbsp FENUGREEK SEED
• 0.50 tbsp CHANNA DAL RAW
• 0.50 tbsp PEPPER BLACK
• 1 tsp CUMIN SEED
• 8 gms GARLIC RAW
• 1 tsp TAMARIND
• 1 tsp OIL
• 0.50 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 0.25 tsp HING OR ASAFOETIDA
• 3 no RED CHILIES
• 4 cup WATER
• 10 no CURRY LEAVES

1. Dry roast fenugreek seeds, black pepper, cumin seeds and channa together until the fenugreek seeds color changes into golden brown. Allow it to cool and grind it to a coarse powder.

2. Grind garlic and red chilies together coarsely. I used mortar and pestle to grind it, it gives a nice flavor and aroma to the rasam.

3. In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal, curry leaves, asafoetida and mix well in the oil.

4. Add chopped tomatoes, turmeric powder, salt and mix well. Cover and cook until the tomatoes become soft (keep stirring in between to avoid burning).

5. Add water, tamarind concentrate and mix well. Allow it to boil until the form started forming on top.

6. Add grounded fenugreek seeds and spices powder and garlic red chilies paste and mix well. Check for the salt and turn off the heat. Garnish it with chopped coriander stems.

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